Ingredients
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3 cups cabbage
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8 ounces fire roasted diced tomatoes
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1 tablespoon nutritional yeast
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3 tablespoons Braggs amino acids
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4 ounces ground vegan sausage
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1 tablespoon canola oil
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1 1/2 cups brown rice (already cooked)
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1 cup diced baby portabella mushrooms
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1 large white onion, chopped
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1 organic carrot, shaved
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salt
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pepper
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cayenne pepper
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3/4 cup organic whole-wheat crunchy breadcrumbs
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1 1/2 cups vegan nacho cheese (Use Follow Your Heart, it melts!)
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1 tablespoon of minced garlic
Instructions
- Chop ½ of a head of cabbage up into thin strips and place (uncooked) in the bottom of a lightly greased casserole dish.
- Sautee mushrooms, garlic, cayenne pepper, oregano & sausage in the Braggs amino acids on medium-high heat until the mushrooms start to soften. Layer on top of the cabbage.
- Layer ½ cup nacho cheese on top of the mushrooms/sausage mixture.
- In same pan, add canola oil and the onion. Add salt to taste. Cook until onions are translucent. Add it on top of the cheese layer.
- Mix the nutritional yeast with the rice, and then layer the rice on top of the onions.
- On top of the rice, layer the entire shaved carrot.
- On the carrot, layer the fire roasted tomatoes.
- Add the bread crumbs on top of the tomatoes.
- Add the rest of the nacho cheese, spread evenly, on top of the bread crumbs. Sprinkle with salt & pepper.
- Cook at 350 for 55 minutes; then broil for 5 minutes.